Wednesday, February 17, 2010

Drunken Spaghetti with Tofu


I'm a big fan of Drunken Noodles or in Thai, "Pad Kee Mao" which is a delicious pan fried noodle dish flavored with Thai basil. Thai basil has a gorgeous flavor which has been described as slightly licoricey or minty. It's just wonderful! Unfortunately for me I didn't have any Thai basil today. I did have fresh mint leaves from the garden which I substituted with great results. This recipe is from the 1,000 vegan recipes cookbook. I chose it today because I had a ziploc bag of cooked spaghetti in my fridge that I had no idea what to do with. I used garlic, red onion, red pepper, kale, zucchini and mint with thin slices of fried tofu to whip up this fast and easy dish. In the Thai version of this dish we use flat rice noodles and they can be a pain to work with. The spaghetti makes this dish very easy. It came out very tasty and I plan to make this again.

6 comments:

Matt (My Veggie Kitchen) said...

What a great idea. I have the hardest time with rice noodles, for some reason.

Mike K said...

I love thai basil, and this looks delicious!

Oraphan said...

I'm a big fan of Drunken Noodles too and I really love this idea! Your drunken spaghetti looks and sounds absolutely amazing!

DJ Karma said...

Looks like a yummy way to use up leftover spaghetti!

Mary said...

That looks incredible, I love all those flavors. Rice noodles are a pain, but I can't get enough!

eatandgiggle said...

This looks really good!